Bring good luck and prosperity your way with my Slow Cooker Crockpot Black-Eyed Peas and Collard Greens with Rice! It's warm, hearty, and full of classic Southern flavors that feel especially meaningful around New Year's Day!
There's something incredibly comforting about letting a cozy meal simmer away in the crockpot while you go about your day, and this Slow Cooker Crockpot Black-Eyed Peas and Collard Greens with Rice is exactly that kind of recipe! It’s just like my crockpot faves: Crockpot Red Beans and Rice Recipe and Crockpot Layered Bean Burritos Recipe!
This easy slow cooker dish blends tender black-eyed peas, fresh collard greens, and savory ham in a flavorful broth, all slow-cooked until everything comes together beautifully. Finishing it with fluffy white rice turns it into a complete, satisfying meal that's perfect for families or enjoying leftovers throughout the week.
If you're looking for a no-fuss, soul-warming recipe that feels traditional yet effortless, this black eyed peas and collard greens recipe checks all the boxes. It's simple, filling, and the kind of dish that makes your kitchen smell amazing while it cooks.
🧾 Ingredients Needed
- olive oil
- onion, chopped
- garlic, minced
- chopped fresh collard greens, stems removed
- black-eyed peas, drained and rinsed
- diced tomatoes with green chilies, undrained
- chicken broth (or enough to mostly cover ingredients)
- ham bone with some meat attached
- smoked paprika
- black pepper
- salt (adjust to taste)
- crushed red pepper flakes (optional)
- cooked long-grain white rice
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🔁 Variations
- Want a smoky sausage version? Swap the ham bone for sliced smoked sausage.
- Omit the ham and use vegetable broth with a dash of liquid smoke for a vegetarian delight!
- Craving that spicy southern style? Add extra red pepper flakes or a splash of hot sauce.
- Skip the rice and serve the peas and greens as a hearty stew for a soupier style!
- Use cooked brown rice for a nuttier flavor and extra fiber instead of white rice.
🥣 How to Make
STEP ONE: In a skillet over medium heat, heat olive oil and sauté onion until softened, about 3 minutes. Add garlic and cook for 30 seconds more.
STEP TWO: Transfer the onion and garlic to the slow cooker. Add collard greens, black-eyed peas, diced tomatoes, chicken broth, ham bone, smoked paprika, black pepper, salt, and red pepper flakes. Stir to combine.
STEP THREE: Cover and cook on low for 5 to 6 hours, until the collards are tender and the broth has developed a flavorful taste. Remove the ham bone, shred any remaining meat, and return the meat to the slow cooker.
STEP FOUR: Stir in the cooked rice, mixing well to coat and warm through. Add a splash of broth if you prefer a soupier consistency. Taste and adjust seasoning before serving!
⭐ Pro Tips ⭐
- Use fresh collard greens for the best texture and flavor.
- Rinse canned black-eyed peas well to remove excess sodium.
- Cook rice separately to prevent it from becoming mushy.
- Low and slow is best-don't rush the crockpot cooking time.
- Season at the end since ham bones vary in saltiness.
More Ham Recipe Ideas
If you tried this Slow Cooker Crockpot Black-Eyed Peas and Collard Greens with Rice or any other recipe on my site, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing your about your results and thoughts!
📖 Recipe
Slow Cooker Crockpot Black-Eyed Peas and Collard Greens with Rice
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups chopped fresh collard greens stems removed
- 3 15-ounce cans black-eyed peas, drained and rinsed
- 1 14.5-ounce can diced tomatoes with green chilies, undrained
- 3 cups chicken broth or enough to mostly cover ingredients
- 1 ham bone with some meat attached
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt adjust to taste
- ½ teaspoon crushed red pepper flakes optional
- 3 cups cooked long-grain white rice
Instructions
- In a skillet over medium heat, heat olive oil and sauté onion until softened, about 3 minutes. Add garlic and cook for 30 seconds more.
- Transfer the onion and garlic to the slow cooker. Add collard greens, black-eyed peas, diced tomatoes, chicken broth, ham bone, smoked paprika, black pepper, salt, and red pepper flakes. Stir to combine.
- Cover and cook on low for 5 to 6 hours, until the collards are tender and the broth has developed a flavorful taste. Remove the ham bone, shred any remaining meat, and return the meat to the slow cooker.
- Stir in the cooked rice, mixing well to coat and warm through. Add a splash of broth if you prefer a soupier consistency. Taste and adjust seasoning before serving!
Notes
- Use fresh collard greens for the best texture and flavor.
- Rinse canned black-eyed peas well to remove excess sodium.
- Cook rice separately to prevent it from becoming mushy.
- Low and slow is best-don't rush the crockpot cooking time.
- Season at the end since ham bones vary in saltiness.
Nutrition
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